Sunday, October 28, 2012

Creamy and cheesy beef with mushroom

You can never go wrong if you combine cream and cheese. If you combine these two; the dish would turned out so delightful and really tempting to eat. Don't mind the calories, just enjoy and try this very sumptuous recipe and for sure your family will love it.

What you need

200 grams of nestle cream
1/4 beef tenderloin cut into strips
1 tablespoon of parmesan cheese
1 cup of water
1 small can of mushroom; pieces and stems
1 sachet of magic sarap
1 tablespoon of garlic, minced
1 medium white onion; sliced
Cooking oil

What you need to do

* Heat the cooking oil. Sauté the garlic and onions.

* Cook the beef until the edges turn brown.

* Add the nestle cream. Pour the water.

* Add the magic sarap and parmesan cheese. Let is simmer for 20 minutes.

* Add the mushroom. Simmer for another 5 minutes.

* Serve with love and happy eating!

Friday, October 26, 2012

Steamed Java Rice

I am a big fan of java rice as in I would enjoy eating it, without even noticing I have eaten 2 cups of rice already. If ever I get a chance to eat at a fast food – I would always pair my viand with java rice. Kipps fried chicken, aristocrat and Sizzling hot are my favorite restaurants that offer really delicious java rice.

My mom used to cook rice this way; but since the way she cooks it doesn’t seem to be the “right” method of making it, I told her to serve the normal rice instead. 

Her method is she mixes Del Monte Tomato Ketchup and a 1-day old rice until it becomes a fried rice.  Yes it’s delicious and somehow addicting, but making the java rice out of 1 day old rice is not that health at all. :S

So if you want a steamed java rice to serve to your family then you can try this method.  This is the first time I tried making java rice from scratch, so this serving is only good for 2 cups of steamed rice.

Ho Ho Ho

What you need:
2 cups of steamed rice
2 tablespoons of melted butter
½ teaspoon of salt
¼ teaspoon of annatto powder
1/8 teaspoon of turmeric ground
½ teaspoon onion powder
½ teaspoon garlic powder

What you need to do:
·         Combine all the ingredients (except the rice) Mix well.

·         Pour the mixture on steamed rice.

·         Mix so that the rice is well coated by the orange colored mixture.

·         You may add green peas

·         Serve with barbecued pork chop, fried chicken – or any fried viands! ☻

Tofu with salted black beans

Mark is not into tofu while I really love how it tastes; that’s why when I first tasted this dish at my in laws place, my first impulse is to ask my mother in law for the recipe. Surprisingly, even if my husband’s not into tofu – he still managed to eat what I cooked and noted that it was delicious. Perhaps he doesn’t have a choice after all. :D

Here’s what you need to make the tofu with salted black beans

5 pieces of tofu; cut into cubes
1 small can of salted black beans (don’t throw the sauce) – if you can find the small pouch of salted black beans, use that instead. The sauce is too salty and you will need a lot of water to even the taste of the dish.
1 cup of water
½ cream dory, sliced
1 white onion, sliced
1 tablespoon of garlic, minced
2 table spoon of butter
1 bunch of kinchay, remove the stalks
Canola cooking oil

What you need to do

·         Deep fry the tofu. Set aside

·         Heat the butter. Saute the onions,garlic and creamy dory.

·         Add the salted green beans with its sauce.

·         Pour the water. Add more water when needed.

·         Add the kinchay leaves

·         Put the fried tofu on the sauce

·         Serve with love and happy eating! 

Wednesday, October 24, 2012

Gourmet Tukneneng

If you’re looking for a place to pig out with your friends or simply a place where to have your snacks with your lovies, then this hub in UP technohub is a great place to visit. They sell almost the same types of foods you can find in Banchetto - from pastas, chicken, pica pica's down to ihaw ihaw's. 

But what really caught my attention was the way how they presented these tuknenengs. It’s not the usual color orange that you dip on vinegar but rather gourmet flavored tuknenengs that you dip on different sauces.  ;) At first, I was hesitant to taste it but thanks to my sister-in-law for buying enough food and I was able to relish how good it tastes. Well, on the other hand, I’d still prefer the usual way of eating the color orange flavorless tukneneng. :D 

Pesto and Marinara flavored Tukneneng
My favorite Takoyaki and Dynamite! ♥

Beef with Broccolli

I have shared before how to cook the Marinated Beef w/ Brocolli; but if not all ingredients are available in your pantry then this is the simpler version. It tastes the same, but the flavor that the rice wine adds on the dish is missing; nevertheless it still tastes delicious. There really is something about Brocolli that makes a dish more delightful!

What you need
½ beef tenderloin, cut into strips
1 brocolli
2 cups of water
3 tablespoons of oyster sauce
1 sachet of magic sarap
1 medium onion, minced
1 tablespoon of cooking oil
½ tablespoon of cornstarch

What you need to do

·        Separate the broccoli in florets. Blanch them for 5 to 8 minutes. Set aside.

·        Heat the cooking oil. Saute the onions. Add the beef. Let if cook until the edges turn brown.

·        Add the magic sarap and oyster sauce.

·        Pour the water. Let it simmer for 10 minutes.

·        Add the cornstarch. Continue stirring until the sauce gets thicker.

·        Add the blanched broccoli.

·        Serve with love and happy eating.

Best eaten when served with hot rice. 

Very Simple Cheeseticks

This is probably the easiest way of cooking cheese sticks; even my husband who only knows how to fry eggs and hot dogs was able to make it too. (though this only involves wrapping and frying) hehe. 

No mozzarella or extenders needed because you only need 3 ingredients for this simple recipe. This is a must cook for cheese lovers. Extremely delicious and not commercialized unlike the ready to cook cheese sticks being sold at the groceries.  

What you need

15 pieces lumpia wrapper (cut into 4 pieces per wrapper)
1 block of cheese (Eden, Quezo, Quickmelt – whichever you prefer)
Cooking oil for deep frying
½ cup of water

What you need to do

·        Slice the cheese – just enough to fit the lumpia wrapper.

·        Wrap the cheese with the lumpia wrapper

·        Brush the outer edge of the wrapper with water to seal them. Do this with the rest of the cheese and wrapper.

·        Deep Fry.

·        Serve with love and enjoy eating!

This is extremely addicting, so better buy 2 block of cheese! ;) 

Sunday, October 21, 2012

Teriyaki Porkchop

If you're tired of the usual way of cooking and eating breaded pork chops, you can try cooking this recipe. It's a simpler and faster way of cooking pork barbecue. (Bigger version without the stick) :D

What you need:

5 pieces Porkchop
1 small pouch of kikkoman or any light soy sauce (3/4 cup)
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
2 1/2 tablespoon of brown sugar

What you need to do:

* Combine the kikkoman, salt and pepper and the sugar. Marinade the pork for 2 to 5 hours.

* Grill the pork. I used a turbo broiler and grilled it for 30 minutes. 15 minutes per side. Do not throw the remaining marinade, baste it on the porkchop as you flip it.

* Top with sesame seeds

* Serve with love and happy eating.

Crispy fried canton

I'm a keen eater of any noodles, whether instant or home cooked. But with the adverse effects of ready to eat noodles, i refrained myself from eating them. Bihon and canton are my fave noodle dishes to cook. I have tried tweaking their flavors as well, like adding green chilies to make it different from the rest. So this time, instead of soaking the noodles, I've tried a different method.

I enjoyed cooking this most especially it made me remember of eating the instant noodles straight from their packaging.

I enjoyed tasting the canton noodles to check if i was able to get the crispiness I want.

How to make the crispy noodles.

What you need:
1 pack of canton
3 tablespoons of oyster sauce
Pinch of salt and pepper
1 tablespoon of garlic, sliced
1 medium onion, minced
1 cup of chicken, sliced
1 knorr chicken cubes dissolved in 2 cups of water
1 bunch of pechay, sliced to small pieces
1 carrot, julienned
1 red bell pepper, julienned
2 tablespoons of cornstarch dissolved in 2 tablespoons of water
2 tablespoons of cooking oil

Tip: Do not put the canton on the pan all together. Fry them in batches. Do not deep fry them too, to avoid too much oil.

What you need to do:

* On a non stick wok, put two table spoons of cooking oil. Fry the noodles in batches. Taste the noodles to check id the crispiness is already okay. Do not overcook. Set aside.

* On the same wok, sauté the onions, garlic. Add the chicken pieces.

* Pour the chicken broth and oyster sauce. Add the salt and pepper.

* Put the red bell pepper and carrots. Let it simmer for 3 minutes

* Add the pechay and dissolved corn starch. Continue stirring until the sauce gets thick.

* Put the cooked sauce on top of fried crispy noodles

* Serve with love and happy eating!

Friday, October 19, 2012

Dory in ginger soup

As promised to my husband, i am going to cook again and practice my innate cooking skills. (Naks) So today, i prepared a simple dish that resembles with tinolang manok. But instead of using chicken as the main ingredient, i replaced it with dory. Thank you puregold for having a sale! I was able to buy 3 pieces of big creamy dory for only 99 pesos.

If you're looking for a healthy way of preparing your meal and at the same time easy to prepare then this dish would surely tickle your palate.

What you need

1 dory, sliced
1/2 lemon
1sachet of magic sarap
4 tablespoons of fish sauce
4 cups of water
1 pandan leaf, crushed
1 knob of ginger cut into strips
1 white onion, sliced
Pinch of ground black pepper
Malunggay leaves
Canola cooking oil for sautéing

What you need to do:

* Heat the cooking oil. Sauté the onions and ginger.

* Add the pepper and pandan leaf. Pour the water. Let it boil.

* Put the dory. Let it cook.

* Add the fish sauce, magic sarap. You may add more fish sauce if you want it to be saltier.

* Add the lemon juice. Make sure to remove the seeds.

* Add the malunggay leaves.

* Let it simmer for 5 more minutes.

* Serve with love and happy eating!

Thursday, October 18, 2012

More recipes to be uploaded SOON! ♥

This blog has been sitting for a while and I promise to share more recipes in the next few days! ♥ I've been busy with work lately and had no time to cook as much as before. (Thanks mom for cooking for the entire fambam!) 

Happy cooking and eating to all foodies out there.